Cilantro chutney or bhorta is one of my favorite condiments to serve with Bengali dishes. It’s easy, fast, and packs a delicious punch.Continue reading Cilantro Chutney
I’ve eaten tons of tacos. I can’t count how many I’ve had over the years. From fine restaurants to “hole in the wall” type places. Some tacos are bland, flavorless, and dry. Others are really good! I’ve tried numerous attempts at making sauces that enhance the flavor of tacos. After researching many sites and books, this is what I made. It came out excellent! You can use this sauce for a variety of things. Burritos, nachos, tacos, chips, you name it!Continue reading Creamy Taco Sauce
My family likes to eat sandwiches and salads that are both healthy and flavorful. We don’t really get excited by standard salad dressings from the store. My son and I like to come up with a sauce or salad dressing according to what other ingredients we happen to be using on a given day. For example, the other day we were planning to have a turkey bagel sandwich for lunch. My son suggested that chipotle might go really well with the turkey. The sauce described below is what we came up with. It made for a really interesting sandwich.Continue reading Chipotle Chili Pepper Sauce
The inspiration for this dish came from the Covid-19 pandemic. As it started people panicked and hoarded so many things. When people had a chance to buy vegetables, they tried to get something with a long shelf life. I myself did this and stocked up on things like potatoes, yams, sweet potatoes, and butternut squash. These things don’t last forever, however, and that led to today’s recipe.Continue reading Potato Medley with Honey Sauce
It seems like there is no end to possible burger recipes, and I wouldn’t bother you with another except this one is pretty unique. My house sauce is probably like nothing you’ve tasted, as it has hints of sriracha and cinnamon as well as other more standard ingredients. As you can tell from the name, this burger has mushrooms, but this is a “blended burger” meaning that the mushrooms get into the burger in a creative way.Continue reading Mushroom Burger with House Sauce
When I first came to the United States and was a student, I worked at a McDonald’s fast food restaurant for a period of time. Their most famous sandwich is probably the Big Mac. This is a towering sandwich with two patties and three buns. This was too much for me (and still is!) but there is something about the unique flavor of the Big Mac sauce that I have always liked. When I took my lunch break, I would ask my co-workers to make a regular hamburger for me, but with the Big Mac sauce that I liked. I don’t know if that is something that you can still do, but for me it’s what I liked at McDonald’s back then.Continue reading Big Mac Home Version
Several years ago we were invited to a friend’s house for a delicious taco meal. She gave us so many toppings and salsas to try. One of my favorites was green and fairly spicy. It turned out to be from Trader Joe’s and called Zhoug sauce.Continue reading Coriander Chutney (Zhoug Sauce)
Over the years, I have bought many jars of Tahini paste from the store, which is basically just toasted sesame seeds with oil. I buy this because I like to combine it with spices, lime juice, and other ingredients to make a Tahini sauce to use as a dip, to make hummus, or to drizzle over meat on the grill. Tahini sauce is really versatile and wonderful and you need to know about if you don’t already!Continue reading Tahini Sauce
Have you ever felt disappointed after buying a jar of expensive pasta sauce to serve? I certainly have!
I’ve found two pasta sauces that haven’t disappointed me so far. Prego Traditional Italian Sauce and Trader Giotto’s Tomato Basil Marinara are both great bases to start with for your sauce. I, however, like to add my own twists to take it up a notch!
This sauce a family favorite! It makes the house smell like you’ve been simmering this all day long.
I like to serve this with home baked garlic bread, which is also included in this recipe, and a simple salad to make a complete meatless meal.
- 1 24 oz. jar Prego Traditional Italian Sauce (or preferred sauce)
- 1/3 cup water to rinse pasta jar
- 1/2 tsp each salt, sugar, dried oregano, dried basil, chili flakes
- 1 tbsp. canola oil
- 3 tbsp. heavy cream
- 1/2 lbs. long spaghetti pasta, cooked according to package directions
- 6 slices of classic Italian bread
- 4 tbsp. soften unsalted butter
- 2 tsp. mince garlic
- 1 tbsp. minced fresh parsley or 1 tsp. dried
- 1/8 tsp. each salt and pepper
- Freshly grated parmesan cheese
- Fresh basil
Once I pour out my tomato sauce, I put 1/3 cup of water into the pasta jar and twist back on the lid. I then shake it to mix the rest of the sauce with water. After that, I pour the tomato water back into my saucepan. Every drop of sauce counts!
Mix all ingredients in a medium sized sauce pan. Slowly bring the mixture to simmer, stirring often. Once sauce is heated through, serve with your favorite pasta.
Cook the spaghetti according to package directions. Add salt to the water and 1 tbsp. canola oil to the pasta water. This will prevent the pasta from sticking to each other.
Mix butter, garlic, fresh parsley, with salt and pepper in a small bowl with a rubber spatula until fluffy. Place bread in a parchment lined baking sheet, butter the top of the bread with the mixture. Bake in a preheated oven at 425 degrees Fahrenheit for 5 to 7 minutes or until edges of bread turns light brown and toasted.
Divide the pasta into pasta bowl, top with desired amount of sauce, then sprinkle parmesan cheese and basil.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!